LE COSTE • ROSSO

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•Greghetto Rosso, with small percentages of Ciliegiolo, Cannaiolo and Vaiano. After being de-stemmed, the grapes are fermented in an open truncated conical vat of French oak, where they carry out a maceration for about three weeks. After pressing, the wine rests one year in chestnut barrels, and one year in bottle.